1 tablespoon olive oil
1 medium fennel bulb; quartered thinly sliced,
1 medium onion; halved thinly sliced
1 can (14«oz) whole tomatoes chopped with; their juice
1 can (2¬oz) ripe olives sliced and drain; ed
1/4 teaspoon fennel seed (opt)
1 salt and pepper
4 sole or flounder fillets skinned (a; bout 5 oz ea)
Heat the olive oil in a large heavy skillet over medium-high heat. Add the fennel and onion and saut‚ for 5 minutes. Add the tomatoes and their juices, olives, fennel seed, salt and pepper. Simmer uncovered, until thickened, 8 to 10 minutes.
Roll up larger fillets, starting with the thick end. smaller fillets should be doubled up, slightly overlapping, before rolling. Put the fish rolls, seam side down, in the hot tomato-fennel sauce. Cover and cook over medium heat until the fish rolls are just opaque through the center, 10 to 15 minutes. Taste the sauce for seasoning, adding more salt or pepper if necessary. Serve with rice garnished with the reserved fennel leaves.
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